2 C Water
1 tbsp Butter
1/8 tsp Sea salt
1 C Enriched long grain rice
1 large Chicken breast / (Can omit from recipe)
1 tsp Soy sauce
1/2 C Frozen peas
1/2 C Frozen broccoli
1 Carrot finely diced (or 4-6 baby carrots)
Extra virgin olive oil
Pepper, Garlic powder (to taste)
In a 2 quart sauce pan add water, butter , and sea salt; over high flame bring to boil and add rice. Cover and reduce heat to simmer for 20 minutes. Let stand until cool and cover in the refrigerator over night. If using rice now you will have to increase cooking time due to moisture.
Place rice in wok or frying pan; add peas, brocolli, and soy sauce; cover on medium heat; stir every 5 minutes. After 10 minutes add carrots. In seperate pan coat with oil and cook chicken. Season chicken and cook until done. Cover chicken and add to cooked rice mixture; stirrying occasionaly. Dish is done when rice is golden brown.